Sila Thai and Sushi

3828 49 St N, St. Petersburg, FL 33709 · Permanent Food Service · License 6214427

Official report

out of 100

Grade F

Safety score 10 of 100

Latest visit: Jul 31, 2026

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority, repeat · 27 other violations

How the score was calculated

Starting score100
Violations at the Jul 29 routine inspection
10 high priority (2 fixed on the spot, 2 repeats), 5 intermediate (1 fixed on the spot, 2 repeats), 13 basic (4 repeats); all violations together cost 70 at most; basic violations cost 12 at most
-70
Administrative complaint on Jul 29, now complaint after follow-up
Counts in full until a follow-up finds the problems fixed
-20
Safety score10

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Jul292026

Routine inspection

28 violations found · Inspector came back once

Follow-up visitJul 31, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
16 violations still not corrected:
- 4 High priority
- 3 Intermediate
- 9 Basic
What was still cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Cooked rice (53°F - Cooling), cooked noodles (45°F - Cooling) Both items cooked last night stored covered and stacked in walk in cooler.
  More time given
- Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
  Cooked rice (53°F - Cold Holding), cooked noodles (45°F - Cold Holding) Both items cooked last night stored covered and stacked in walk in cooler. Stop Sale issued.
  Administrative complaint
  Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period.
  Sushi rice at sushi bar was cooked last night and stored overnight in rice cooker. Temped 90°F, operator said they were not going to use it and voluntarily discarded.
  More time given
- Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
  -Paper towels used in contact with cut cucumber in sushi cooler. Operator removed paper towel.
  Administrative complaintFixed on the spot
Intermediate3
- Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
  Rice and noodles in walk in cooler cooked last night stored covered and stacked.
  Administrative complaint
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  More time given
- Code 31, Handwash sinks and supplies: Equipment drain line draining into handwash sink.
  More time given
Basic9
- Code 08, Food protection and cross-contamination: Stored food not covered.
  More time given
  Food not stored at least 6 inches off of the floor.
  More time given
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  More time given
- Code 16, Dishwashing facilities and test kits: Accumulation of debris inside warewashing machine.
  More time given
  Accumulation of debris on exterior of warewashing machine.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Reach-in coolers interior/shelves have accumulation of soil residues.
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
  Buildup of food debris/soil residue on equipment door handles.
  More time given
- Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
  1 dead roach on table with rice cooker behind sushi bar. Operator cleaned and sanitized area.
  More time given
Official report, on the Florida DBPR website
First visitJul 29, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
28 violations found:
- 10 High priority
- 5 Intermediate
- 13 Basic
What the inspector cited
High priority10
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Rice in walk in cooler cooked last night stored covered and stacked. rice (47°F - Cooling) Sushi rice at sushi bar was cooked last night and stored at room temperature overnight, operator says they planned to use the rice until 3 PM today.
  Repeat violationAdministrative complaint
  Stop Sale issued due to food not being in a wholesome, sound condition.
  -sushi rice stored partially on hand wash sink behind sushi bar, I observed sushi chefs wet hands drip into the sushi rice after washing his hands, first without soap, then with soap. Stop sale issued.
- Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
  Rice in walk in cooler cooked last night stored covered and stacked. rice (47°F - Cooling) Stop sale issued.
  Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period.
  See stop sale. Sushi rice at sushi bar was cooked last night and stored at room temperature overnight, operator says they planned to use the rice until 3 PM today. Stop Sale issued.
- Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.
  Partially cooked chicken that appears pink and raw stored over raw shrimp in reach in freezer on cookline. Operator moved chicken.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
  -sushi chef handled his hat and proceeded to engage in food preparation without changing gloves or washing hands I asked operator to tell him in Thai language that he needed to change his gloves and wash his hands He proceeded to change gloves without hand wash, then proceeded to wash hands without soap, then proceeded to wash hands with soap. Because sushi rice was being stored partially on top of hand wash sink, I observed his hands dripping into the sushi rice during this entire process.
  Employee rubbed hands together for less than 10-15 seconds while washing hands.
  -sushi chef handled his hat and proceeded to engage in food preparation without changing gloves or washing hands I asked operator to tell him in Thai language that he needed to change his gloves and wash his hands He proceeded to change gloves without hand wash, then proceeded to wash hands without soap, then proceeded to wash hands with soap for about 1-2 seconds. Because sushi rice was being stored partially on top of hand wash sink, I observed his hands dripping into the sushi rice during this entire process.
  Employee washed hands with no soap.
  -sushi chef handled his hat and proceeded to engage in food preparation without changing gloves or washing hands I asked operator to tell him in Thai language that he needed to change his gloves and wash his hands He proceeded to change gloves without hand wash, then proceeded to wash hands without soap, then proceeded to wash hands with soap. Because sushi rice was being stored partially on top of hand wash sink, I observed his hands dripping into the sushi rice during this entire process.
  Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  -sushi chef handled his hat and proceeded to engage in food preparation without changing gloves or washing hands I asked operator to tell him in Thai language that he needed to change his gloves and wash his hands He proceeded to change gloves without hand wash, then proceeded to wash hands without soap, then proceeded to wash hands with soap. Because sushi rice was being stored partially on top of hand wash sink, I observed his hands dripping into the sushi rice during this entire process.
- Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
  -Paper towels used in contact with sushi fish and cut vegetables Operator removed paper towels
  Fixed on the spotRepeat violationAdministrative complaint
Intermediate5
- Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
  Rice in walk in cooler cooked last night stored covered and stacked. rice (47°F - Cooling) Stop sale issued.
  Repeat violation
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  -cutting boards on cookline stained
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  -hand sink in wait station area blocked by tray Operator removed tray to unblock sink.
  Fixed on the spot
  Equipment drain line draining into handwash sink.
  -drains from sushi display cooler draining into handwash wash sink behind sushi bar
  Repeat violation
- Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Sushi chef has no proof of food handler training, operator says it dropped behind some equipment and she can't get to it
Basic13
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  -sushi display cooler had no secondary ambient thermometer. Operator put thermometer in unit.
  Fixed on the spotRepeat violation
- Code 08, Food protection and cross-contamination: Stored food not covered.
  -partially cooked chicken stored in uncovered buckets in reach in freezers -soups, curries, sauces, vegetables, noodles stored uncovered in walk in cooler
  Food not stored at least 6 inches off of the floor.
  Bag of onions stored on wood plank a couple inches off floor in walk in cooler
  Uncovered food stored near sink exposed to splash.
  -sushi rice stored partially on hand wash sink behind sushi bar, I observed sushi chefs wet hands drip into the sushi rice after washing his hands, first without soap, then with soap. Stop sale issued.
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  -cutting boards on cookline grooved
  Cold holding equipment not maintained in good repair.
  Do not store time/temperature control for safety food in this unit until the unit is repaired. -sushi display cooler temperature steadily increased throughout my inspection, up to 56°F. Operator had recently stocked unit, but I had them move the fish to a different cooler because I was not comfortable with the increasing temperature. After removing the fish and leaving the unit closed, it slowly started going down in temperature but I only observed it get to 52°F. I instructed operator not to use unit until it can hold temperatures of 41°F and below, and it may need repair.
- Code 16, Dishwashing facilities and test kits: Accumulation of debris inside warewashing machine.
  Accumulation of debris on exterior of warewashing machine.
- Code 22, Food-contact surfaces clean and sanitized: Reach-in coolers interior/shelves have accumulation of soil residues.
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  -Soiled gaskets on multiple reach in coolers and freezers
  Buildup of food debris/soil residue on equipment door handles.
  -handles of reach in coolers and freezers and walk in cooler soiled
- Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
  1 dead roach in women's restroom Operator cleaned up
  Fixed on the spotRepeat violation
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  -container of employee food stored on cutting board on makeline Operator removed and sanitized area
  Fixed on the spotRepeat violation
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.